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Adai Avial is a traditional Indian dish with authentic regional flavors and aromatic spicing. This beloved preparation is a family favorite that showcases the incredible diversity of Indian cuisine.
Rinse and soak all dals and rice together for 3–4 hours; drain, then blend with red chilies, salt, and asafoetida into a coarse batter. Add a little water as needed to achieve a thick, spreadable consistency.
Prepare avial vegetables: boil drumstick, carrot, potato, snake gourd, and plantain in a pot with just enough water and turmeric, cooking over medium heat until fork-tender but not mushy (10–12 minutes). Drain and set aside.
Make the coconut paste for the avial by grinding grated coconut, green chilies, and cumin seeds with a splash of water until mostly smooth, retaining a little texture.
In a nonstick pan over medium heat, ladle a scoop of adai batter and spread into a thick pancake. Drizzle coconut oil around the edges, cover, and cook for 2–3 minutes per side until golden brown. Repeat for all adai.
To finish avial, toss the cooked vegetables with the coconut paste and salt over low heat until fragrant and well combined (2–3 minutes). Drizzle a final touch of coconut oil and fresh curry leaves, remove from heat.
Serve hot adai with warm avial on the side. Optionally, garnish with more curry leaves for aroma.
